Advances in Animal and Veterinary Sciences

Research Article
Adv. Anim. Vet. Sci. 9(12): 2139-2146
View Full HTML
Download PDF

Hala S.H. Salam1, Asmaa El-Sayed Zaghloul2, Esraa G. Hefny3, Essam I. Eltoukhy4, Abdelhafez Samir5, Abeer A.E. Shehata6*

1Department of Bacteriology, Mycology and Immunology, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt; 2Directorate of Veterinary Medicine, El-Fayoum, Egypt. 3Food Hygiene Department, Animal Health Research Institute, ARC Research Institute, Egypt; 4Biotechnology Department, Animal Health Research Institute, ARC, Egypt; 5NLQP, Animal Health, ARC, Egypt; 6Department of Bacteriology, Animal Health Research Institute, El-Fayoum Laboratory, El-Fayoum, Agricultural Research Center, Egypt.

Abstract | Escherichia (E.) coli is a highly versatile bacterial species habitats intestinal tract of warm-blooded animals as a normal flora and it can cause severe illnesses in different animal species and human being. Dairy products are considered a source of E. coli to humans. In humans, it could cause variety of diseases ranges from bloody diarrhea to hemolytic uremic syndrome. This study aimed at studying the prevalence of E. coli in yoghurt, kariesh cheese and cream, inspecting the prevalent E. coli serogroups, investigating their antimicrobial susceptibility profile using the disk diffusion test and determining some of its virulence genes. A total of 155 samples were collected (50, 50 and 55 from yoghurt, cream and kariesh cheese, respectively) from local markets in El-Fayoum Governorate, Egypt. The prevalence of E. coli in yoghurt, cream and kariesh cheese were 12.0, 56.0 and 61.8%, respectively. There were 11 different serogroups of E. coli amongst the inspected isolates. Serogroups O: 55, O: 114 and O: 125 were identified in the whole examined products, while serogroups O: 26, O: 27 and O: 78 were identified in yoghurt and kariesh cheese only. Antimicrobial resistance against ampicillin, streptomycin, trimethoprim-sulfamethoxazole, cefotaxime, nalidixic acid, tetracycline, and amoxicillin-clavulanic acid were 11.8, 10.3, 8.8, 7.4, 5.9, 4.4, and 4.4%, respectively. Moreover, multidrug resistance was noted in 10.3% of the inspected E. coli isolates. PCR revealed the presence of astA, eaeA, stx1 and stx2 genes in 100, 50, 20 and 10%, respectively of the tested isolates. The present study clarify that yoghurt, kariesh cheese and cream to be potential sources of various E. coli pathotypes harboring virulence factors able to induce lethal diseases in humans. Moreover, multidrug resistant strains of E. coli that even if non-pathogenic will participate in establishing resistance in gastrointestinal tract bacterial community and subsequently environment. So, there is a fundamental need to follow the implementation of both good hygiene and manufacturing practices as well as application of strict hazards analysis and critical control point in dairy products industry for the sake of human safety.

Keywords | E. coli, Virulence, Genes, Serogroupe, Cheese